How to make grilled naan
Yields 10 naan
Naan is nearly ubiquitous in Indian restaurants. The slightly chewy flatbread is a perfect accompaniment for Indian food, which can often be heavy, rich, or just plain spicy and needs the bread to balance things out. Of course, its utility goes beyond just Indian food as it's used in many Mediterranean dishes, as a crust for flatbread pizzas, and frankly, it's great just as the bread on a sandwich.
You can buy it at the store, but nothing beats a dish you've made yourself. Here is a simple recipe for making your own naan at home and then grilling it for extra flavor.
- 1 packet yeast
- 2-1/2 tablespoons white sugar
- 3-1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons melted butter
- 1 egg, beaten
- 3 tablespoons yogurt
- Vegetable oil
- Put the packet of yeast into 1 cup of warm water and a tablespoon of sugar. In about 10 minutes, it will start to get very frothy, which means that it's active. If it's not very frothy in 20 minutes or so, it probably means the yeast is dead and you should get a new packet.
- In a second bowl, sift the flour and salt together.
- Add the butter, egg, yogurt, yeast and water. Knead the mixture until a dough forms.
- Grease a bowl with vegetable oil and place the dough in it. Cover it with plastic wrap and allow the dough to sit and rise for an hour.
- About 45 minutes into the rising process, start your fire.
- After the dough has risen, break it into about ten smaller pieces and flatten them out with your hands.
- Grease the grill slates with vegetable oil and cook the naan 2 minutes per side.
- Serve it warm.